Introduction:
Grilling is not just for meat. The high heat caramelizes natural sugars and intensifies flavors in vegetables too. With a few simple tricks, you can achieve perfect grilled veggies full of smoky goodness.
Grilled Corn:
Corn is a grilling staple. Pull back husks but leave attached. Grill ears over direct medium heat, turning every 2-3 minutes until lightly charred on all sides. Try coating with spice rubs or mayo beforehand.
Asparagus:
Trim woody ends from asparagus spears. Toss with oil, salt, and pepper. Grill over direct heat for 2-3 minutes per side until lightly charred and tender-crisp. Finish with lemon juice and parmesan.
Zucchini:
Cut zucchini lengthwise into 1/4-inch planks. Brush with olive oil and grill 2-3 minutes per side until softened with nice grill marks. Top with basil and feta.
Eggplant:
Eggplant needs longer, indirect heat to cook through without burning. Place slices over indirect heat, close the lid, and grill 15-20 minutes, flipping halfway through.
Mushrooms:
Mushrooms hold a ton of moisture so pat dry before grilling. Toss whole mushrooms with oil and grill over direct heat, stirring occasionally, until browned.
Peppers:
Peppers char beautifully on the grill. Place whole bell peppers over direct heat, turning occasionally, until skin is entirely blackened. Steam in a bowl to loosen skins.
Grilling Tips:
- Use a grill basket for small veggies
- Brush veggies with oil to prevent sticking
- Mix up direct and indirect heat as needed
- Grill over medium heat to avoid burning
- Check often as grilling times are short
The grill adds so much flavor complexity to vegetables. Follow these simple tips for grilled veggie perfection in BBQ parties.
